Spaghetti Bolognese is made with ground beef, pasta noodles, peas, Parmesan cheese, carrots and crushed tomatoes. The term Bolognese actually means meat-based sauce for pasta, and it is meant to live up to its name. In other words, the sauce must be meaty, or it simply isn’t Bolognese. Under not circumstances, should premade pasta sauce be used with this recipe; the ingredients plus crushed tomatoes should only be used. It is similar to making a sauce from scratch. In conclusion, the recipe is basic, simple, pure and delicious. It is the essence of a pure, traditional Italian sauce.
- 250 g pasta noodles or penne pasta
- 1/2 kilo ground beef
- 1 small carrot, diced
- 1 small onion, finely chopped
- 1/2 cup frozen peas or baby peas, defrosted
- 1 medium can crushed tomatoes
- 1/2 cup Parmesan cheese
- 1 cup red wine
- 2 tbsp. olive oil
- 1 tsp. parsley chopped for garnish
- salt and pepper to taste
Cook pasta according to package directions. Drain and set aside.
Add a little bit of olive oil in a large sauce pan. Place in ground beef and fry over medium-high heat until beef breaks into pieces and browns. Drain excess oil if you wish.
In the same pan, add in onion and carrot. Saute for few minutes until fragrant and translucent. Pour in the red wine and stir for a minute.
Add in crushed tomatoes and stir until combined well. Cover and simmer over low heat at least 30 – 40 minutes. Stir if needed to avoid sticking to the pan.
After simmering, add in defrosted peas. Season with salt and pepper. Stir well and let cook for another 10 minutes or until peas are tender. Turn off heat.
Mix and toss pasta with sauce evenly.
Serve on a platter garnish with parsley and top with Parmesan cheese. Enjoy!